Peel and devein the shrimp, leaving the tails intact. Combine flour, salt & pepper, and paprika, stirring well. Make a well. Add the beer gradually, and stir until smooth. Dip shrimp in the batter; dredge in the shredded coconut. Fry in hot oil at 350 degrees until lightly browned, and drain.

PEANUT SAUCE

Mix and blend:

1/4 cup of chicken stock

3 ounces of unsweetened coconut milk

1 ounce lime juice

1 ounce soy sauce

1 tablespoon of fish sauce

1 tablespoon of hot sauce

2 tablespoons of chopped garlic

1 tablespoon of chopped ginger

1-1/2 cups of creamy peanut butter

Fold in:

1/4 cup of chopped cilantro or coriander

Refrigerate until serving, then when you are ready, bring it to room temperature and serve with the coconut shrimp.

SWEET & SOUR SAUCE

1 20 oz. can pineapple chunks in juice

3 cloves garlic, peeled

2 tablespoons soy sauce

2 tablespoons corn starch

1/4 – 1 jalapeno pepper, depending

1 red bell pepper

2 tablespoons cider vinegar

Remove seeds and cores from peppers. Blend pineapple chunks (& juice from can) with garlic, soy sauce, & cornstarch until smooth, then add peppers. Blend until peppers are in small, but visible chunks. Simmer over low heat for 15 minutes or until sauce has thickened to desired consistency. Stir in vinegar. The sauce may be prepared up to 24 hours in advance and refrigerated until ready to serve (serve warm or cold). Any leftover sauce can be served over rice the following day.